This week on the ranch: Most requested recipe
by Jenn Zeller, The South Dakota Cowgirl
What I’m about to share is the MOST requested recipe of mine. I am asked to make it every time we have a family get together- rain, or snow, summer or winter. The season doesn’t matter! I know that lots of you have probably had roasted potatoes. But since we eat lots of steak (and potatoes) around here, I’m always looking for new ways to spice them up.
I’m going to show you the basics of the dish, and then you can take it and run with it. I do things differently when I have different ingredients on hand, but the idea of the dish is the same. It’s buttery, golden, salty, crispy goodness that abounds with these potatoes!
Here’s what we’ll need to get started:
About 5 medium sized, Red potatoes (I believe red potatoes to be better for roasting. It’s the texture folks.)
5 – 7 TBS Olive Oil
4 TBS Butter (Sliced)
Fresh Ground Salt
Fresh Ground Pepper
1 Medium Onion (Chopped)- yellow onions are really the right thing to do. I promise.
2 Tsps. Garlic (minced or fresh)
6-8 TBS Hidden Valley Ranch Seasoning
3-5 slices of Bacon (Diced)
Begin by taking that tasty, freshly washed potato and cutting in half, length-wise. And then cut into half again.
Now place all those sliced potatoes into a bowl and add your olive oil, along with about 4 tablespoons of Ranch Dressing Mix.
Give it a good stir and make sure to coat the potatoes with the olive oil seasoning mixture really well.
Then, stir in your chopped onion.
Now, throw in some garlic powder, minced garlic, or fresh. Whatever you have on hand. Fresh is best. Two teaspoons should do it. Add your freshly ground salt- more than you think you’ll need and some fresh ground pepper. Then add your bacon.
Put the mixture in a 9×13 casserole dish, and sprinkle your butter on top. You’re gonna wanna roast this goodness for about 25 minutes in a 425 degree oven. Or for an hour at 350. Whatever time you have, you can adjust accordingly.
About half-way through the roasting you’re gonna wanna stir this around.
Can you say yum? We like to serve it with fresh grated cheddar, or Monterrey Jack cheese, sour cream, and chives on top. But you could serve it however you wanted. And there’s nothing wrong with serving it straight out of the oven, because it’s all kinds of good on its own. So next time you’re bored with plain old potatoes, try roasting some. I promise you’ll be glad you did!
This serves about 6, so adjust accordingly!